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Easy and Delicious Black Olive Tapenade

Author Notes:This recipe is adapted from Thomas Keller's Bouchon cookbook. It is so easy and great as a base for pasta, as an appetizer with veggies or chips or as a topping for meats and seafood. —GirlCook

Serves: 6

Ingredients

1 1/2
cups Kalamata olives, pitted

1/2
teaspoon Dijon mustard

1
anchovy filet

1
tablespoon drained capers

1
garlic clove, chopped

1/4
cup olive oil

1
tablespoon minced Italian parsley

1
tablespoon minced chives

Salt and pepper to taste

In This Recipe

Directions

Prep your anchovy by putting it in milk for a few minutes, then drain and rinse.

Put olives, mustard, anchovy, garlic, olive oil in a food processor and pulse until it is a coarse paste.